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Leek Roulade With Ricotta and Corn Filling
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Cooking instructions
* Step 1
Set oven to 200°C.
* Step 2
Grease Swiss-roll tin.
* Step 3
Melt butter in a medium saucepan, add the leeks and garlic and fry over a medium heat for about 5 minutes or until the leeks are soft.
* Step 4
Melt the extra butter in the second saucepan, stir in the flour, and stir over a medium heat for 1 minute. Remove from heat and gradually stir in the milk. Return to the eat and continue stirring until the mixture boils and thickens.
* Step 5
Stir in the egg yolks and the leek mixture, transfer mixture to the glass bowl.
* Step 6
Beat whites in a plastic bowl until soft peaks form, fold lighly into the leek mixture.
* Step 7
Spread mixture into prepared swiss-roll tin. Bake for about 12 minutes or until puffed and golden brown.
* Step 8
Sprinkle greaseproof paper with parmesan cheese. Turn roulade onto the grease lined paper.
* Step 9
Spread roulade evenly with filling. Roll like a swiss roll.
* Step 10
For the filling: Beat cheese in a small bowl with an electric whisk until smooth. Stir in the corn and chopped chives.
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